Thai Peanut Chicken Noodles
The quickest noodle dish you could ever whip up in less than 30 minutes. Full of flavor, and can be served as a side or main!
Guys. I’m a little obsessed with these noodles. I had this about 4 times in the last 1 1/2 days.
It’s the peanut sauce that I can’t get enough of. A peanut sauce so easy and so so good made with a few pantry staples – PB, soy sauce, garlic, honey, ginger, rice vinegar, sesame oil and Sriracha.
You can also toss in all your veggies for a true clean-out-the-fridge meal!
Thai Peanut Chicken Noodles
The quickest noodle dish you could ever whip up in less than 30 minutes. Full of flavor, and can be served as a side or main!
Ingredients
- 2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded
- 1 tablespoon olive oil
- 2 boneless, skinless chicken breasts, cut into 1-inch chunks
- 2 cups shredded cabbage
- 2 carrots, peeled and shredded
- 2 green onions, thinly sliced
- ¼ cup fresh cilantro leaves
- 2 tablespoons chopped peanuts
for the peanut sauce
- ¼ cup peanut butter
- ¼ cup reduced sodium soy sauce
- 3 cloves garlic, minced
- 2 tablespoon honey
- 1 tablespoon freshly grated ginger
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha, optional
Instructions
- In a medium bowl, whisk together peanut butter, soy sauce, garlic, honey, ginger, vinegar, sesame oil and Sriracha, if using; set aside.
- In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
- Heat olive oil in a large skillet over medium heat. Add chicken to skillet and cook until golden, about 3-4 minutes.
- Stir in cabbage, carrots and green onions until heated through, about 1 minute.
- Stir in Yaki-Soba and peanut butter mixture until well combined, about 2 minutes.
- Serve immediately, garnished with cilantro and peanuts, if desired.
Did you make this recipe?
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This recipe was delicious! I used rice noodles that I had and it worked, but I’ll get the noodles that the recipe calls for next time. The peanut sauce tastes so good!
Looks scrumptious but I cannot eat soy sauce. Any idea how this might affect the recipe if I leave it out?
Thanks for the feedback…
Louise
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Try coconut aminos, its a gluten free soy sauce alternative! It is a little sweeter than soy sauce but still gives a similar style flavor
have you discovered Tamari? It’s nearly identical to soy sauce, and is GF.
Have you tried Liquid Aminos? I’ve used it as a soy sauce alternative for many recipes! Bragg’s makes it and you can find it next to the apple cider vinegar in the grocery!
Really good and easy weeknight dinner! I used some spaghetti I already had on hand but I definitely would’ve wanted to double the amount of sauce since it was so good!
I’ve made this 3 times now and it’s damn good. Use rice noodles once and shrimp.
Made this for meal prep last week and it was amazing! Had whole wheat spaghetti on hand so I used that and doubled the sauce and veggies (just dumped in an entire bag of cole slaw mix, which shrank down nicely). Will def be adding this to the rotation, thanks!
Made this for dinner tonight and it is delicious!! I doubled the sauce (but only used 1 teaspoon of Sriracha because we have young kids) and used a Rotisserie chicken because I was in a hurry. My husband and I added some Sambal Oelek to our plates to kick up the heat and our girls gobbled it up (non-spiced) It was fantastic! I have yet to try a recipe on your site that we don’t like. Thank you so much for sharing!!
Oh and Forgot to mention I also used a bag of coleslaw mix like others suggested to make it fast and easy!
So good! Wow. I could eat this daily! I used a bag of coke slaw mix as the carrots and cabbage and I added an English cucumber. It make the dish so fresh!!
This was just as delicious as promised. My husband and I just had it for dinner. The only changes we made are we added a red pepper (which I julienned), and we couldn’t find the noodles called for and so just used the Thai rice noodles we could find. It was amazing, and will definitely be going into our rotation. We added lots of spice to our bowls, but would have left that out for our kids.
That’s great!
Holy cow. And I thought I didn’t like peanut noodles. Yum!
Loved this! I’m a lazy uni student cooking for one, so I skipped the chicken and it was still amazing! I’m too cheap to get takeout, but this is a lovely alternative. Would definitely whip this up for my vegetarian friends. Love that you use so many simple/affordable/long-lasting ingredients. Also, life hack for any equally lazy commenters, I just bought a bag of pre-shredded coleslaw mix and used that for the cabbage/carrot. Worked like a charm!
Awesome!
I’ve made this a couple times and its delicious! Mine always comes out with too much peanut butter flavor though! The first time I did 1/4 cup like the recipe calls for but that was too much for me. I used less the next time I did it and still to peanut buttery! Do you have a trick to cancel out the peanut butter taste?
It sounds like you’re on the right path! You can always try to use less peanut butter, to taste.
Once again your recipe does not dissapoint! YUM! really, really good flavor
I made this last night, it was delicious, a huge hit with my sons! I am doing your fish Taco’s tonight! Thank you Chungah for your inspiring and tasty recipes.
You’re sweet, thank you!
Thank you for this recipe! I made it last night and the first thing my boyfriend said was “Oh my God. This sauce is so good!” My 11 yo daughter liked it as well! We used vermicelli bean thread for our noodles since it was what we had on hand and it turned out great!
That’s great! I’m glad the substitution turned out well 🙂
Wow! You knocked it out of the park with this one! We loved it! Will make this again soon. You’ve really got a knack for putting winning flavours together.
Being a diabetic it would be very helpful to me if you could have nutritional values on all of your recipes. I do make a number of them.
Thank you.
Hi Lou! Nutritional information is actually provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
Made this tonight. Awesome! Thank you!
I can’t love this recipe enough! Find the fish sauce or order off Amazon if you can’t. The flavor oomph is too wonderful not to enjoy. I agree any noodle will work just fine. I use the Tinkyada brown rice pasta fettuccine style (pad thai) 14 oz. and double the recipe. Even with just the two of us, it’s gone in a couple of days. We like it for breakfast, lunch and dinner. Sometimes toss some extra veggies in just to get my daily dose. Thank you Chungah!
This sauce. I’d put it on anything. I just made this using red and green cabbage, thick chewy udon noodles, and sesame seeds and cilantro on top. Extra chunky peanut butter means no need to chop up extra peanuts. I’m sure it would be great cold, too. A new go-to!
Could I use bok choy instead of the cabbage in this recipe or even in addition to? I have some I’m trying to use up. Thanks!
Absolutely – what a great idea!